Chile Rellenos soup, a soup perfect for the winter cold.

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: canned green chiles

Bell peppers are lower in calories and easier to find.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with less fat.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and often cheaper.

Preheat the broiler.

Place poblano peppers in the oven to char the skins, turning them for even charring.

Once charred, remove the peppers and cover them with aluminum foil to steam for 10 minutes.

After 10 minutes, peel the skins off the peppers and remove the seeds, chopping them into pieces.

In an enamel Dutch cast iron pot, add the chopped peppers along with the other soup ingredients.

Prepare the soup by adding chopped tomatoes, onion, garlic, corn, black beans, cumin, oregano, lime juice, and vegetable broth.

Simmer the soup until all ingredients are well combined and heated through.

Serve hot, garnished with cheese, avocado, cilantro, and a dollop of sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens